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Blueberry Lemon Zest Breakfast Cake ~ Featured From the NEW Bikini Series Edition!

It's almost BIKINI SERIES time!!! It all starts Monday, April 24th, so if you haven't signed up already, it's not too late! Head over HERE for your free Starter Pack with all the deets you need. We're getting so excited for you to see all the new meals in the Nutrition Plan Bikini Series Edition. We just can't wait...so today we're sharing a lil' preview of one of our new faves. Brace yourselves...as part of the new Edition, you're going to have cake for breakfast! 🙌💃

This blueberry lemon zest cake uses Tone It Up Protein and eggs as its base, so it's packed with protein to help you sculpt beautiful lean muscles. Tip for busy babes: You can prep this cake on Sunday for the entire week. We love topping each slice with fresh berries and a drizzle of honey or maple syrup.

STEP 4: Bake for 35-40 minutes. Slice into individual pieces and store in glass containers for the week.

AUTHOR NOTES

Cake for breakfast?! Sign us up!!

And did ya hear the news?! The brand new Bikini Series Bundle with all your summer essentials (including a totally fab towel and sunglasses, Beach Babe 5, AND the Tone It Up Nutrition Plan) is here!!! It's seriously the best tool for helping you reach your summer fit goals! Grab all the deets HERE!

I haven’t tried it in this recipe yet, but one of my favorite vegan egg substitutes for baking is a little banana mashed up in some oil, it does change the flavor of things a bit, but for baking banana goes with most items :)

I made these! Honestly, I love a lot of Tone It Up recipes, but this wasn’t one of them. I followed the directions exactly, apart from substituting flax eggs. The batter looked like a good consistency, but came out of the oven totally under-cooked and flat (even after additional time), and stuck to the pan even though I had used coconut oil spray (I used a glass 8×8 pan). The flavour was really bland too. Hopefully other TIU girls will have more luck with this recipe than I did? wanted to love it!

I had the same problem with the coconut pineapple muffins in the Bikini Series Starter Pack! I followed the directions precisely, but the muffins were never cooked all the way. I kept them in for 10+ min over the recommended time and they were not nearly cooked all the way. I was super excited about them and very disappointed the muffins didnt come out nearly as expected and were inedible.

K&K, do you know why the muffins would be coming out appearing undercooked in the middle? The tops of them are appeared cooked and were even about to be burnt after all the time I kept the muffins in, but the inside was extremely mushy..

It’s because of the flax eggs. I tried the perfect fit pancakes with egg whites and with flax eggs and the flax eggs version was undercooked no matter how longer I cooked them. I guess the eggs somehow bond the ingredients and make the batter cookable.

Yes! I just made it last night in a muffin tin and it turned out amaaaazing! I tried to bake it in a baking dish but it didn’t bake all the way through. I tried it in the muffin tins and it was PERFECT. However, I would recommend adjusting the time a bit shorter if you’re using a dark muffin tin :)

Has anyone tried to make these vegan? They sound so yummy but there are 4 eggs. I normally sub with apple sauce & baking soda for up to 2 eggs. Im worried it will be to soft and goopy if I use that substitution for 4 eggs.

Anyone know what I could use as a sub for the protein powder? I have an interaction with one of the ingredients in the powder but am dying to become a TIU girl with the nutrition plan and make some of these delicious recipes!

You didnt’t say which ingredient you react to, so that could be the reason for the lack of replies. Whole Foods makes a Pea Protein powder that I use sometime and add a tsp of vanilla to flavor it more to my liking. If the problem is peas that won’t help you. But if it somethingelse, that might be a lead for you to pursue.

Made these yesterday for the next couple of days. I think they are pretty good :) I didn’t have any problems with consistency and they took 35 mins. I made mine in an 8 x 8 glass pan of which I sprayed with coconut oil. I left them in the pan for 10 or so minutes after baking and they popped right out (yay for no messy clean-up)! I did however make two modifications: 1. I used skim milk vs almond milk 2. added some unsweetened coconut flakes (about a handful).

I was thinking the SAME thing! I think the consistency came out great and they smelled sooo good when they were cooking but they taste extremely SALTY to me! Maybe with the maple syrup or honey drizzle on top they will be better. Wondering if they needed some stevia or something in the batter?

While I was making this cake, I kept checking the recipe thinking I left out the sweet component but I just went with it thinking it would turn out fine. After tasting them, they definitely need some sweetness. Definitely suggest eating it with some maple syrup or honey drizzled over the slices. Next time I make them I will probably use less blueberries because they made my cake liquid-y, I might also add in like 1/4 cup of maple syrup to the batter to make it more sweet. I just hate adding things to baking recipes because I never know if I’m going to ruin the whole recipe…baking is so precise!! Someone said they added coconut flakes to the batter, which might also help the sweetness and probably wouldn’t run the risk of ruining the whole thing. I’m going to make them again with a few changes and I think they will be perf.

This went in the trash. :( My (adult) daughter and I both thought it tasted like a flavorless pan of baked eggs with blueberries. With “cake” in the title, I was disappointed–the texture was too egg-ish for me (not cake-ish). It smelled awesome as they were baking, but I won’t be making this again.

I followed the recipe exactly and this stuck like crazy to my pan and tastes pretty bland. I was pretty liberal with the coconut oil spray! This is the first tiu recipe I’ve tried. Are other protein cake or muffin recipes better? I was planning to buy the plan but now I’m second guessing!

Did anyone else who made these find them to be kinda, salty? I made these yesterday for my bikini series meal prep and ate one this morning as my M1 with coffee. They came out light and fluffy (I agree, I think the blueberries may have made it a tad bit watery, but still cooked good!), but they just weren’t as sweet as I thought they would be based on the ingredients and how they smelled when they were baking. Idk, maybe I accidentally used too much salt, but it just seemed to be the only thing I could taste.

I just joined yesterday and we don’t have a target nearby to get the tone it up protein, but my husband has some other protein powder he uses for the gym, do you think the kind if protein really matters for this? I’d love to try it tonight!

So I did it, and even though it’s tasty… I may have done something wrong, as the cake became phased in 2 layers: eggs and blueberries down (like scrambled/pudding-like), topped with cake. I actually like how it tastes, but I guess something went wrong with converting the units :( the cups, oz, Tbsp and tsp are my nightmare lol

So I made it, and even though it’s tasty… I may have done something wrong, as the cake became phased in 2 layers: eggs and blueberries down (like scrambled/pudding-like), topped with cake. I actually like how it tastes, but I guess something went wrong with converting the units :( the cups, oz, Tbsp and tsp are my nightmare lol

Mine came out spongy, I think because it’s almond flour and not actual flour that it won’t rise too high. And yes it didn’t have too much sweetness other than blueberries because there really isn’t sugar in this recipe. I’m sure you could add a little more sweetness like agave or more teaspoons of maple syrup.

Making this now but used big cupcake dishes for 9 big “cupcakes”. My house smells BOMB.COM! I’m going to get the #wifeyoftheyearaward when the #TIUhusband comes home for making the house smell so homey <3 <3 <3

This cake is powering me through the first week of #bikiniseries; and it’s so yummy that my entire family can’t wait to share in the goodness for breakfast! Even my mother who is battling cancer and rarely wants anything much to eat these days LOVES this cake!!

Anyone else get a weird eggy texture? Maybe 4 eggs is too many? The batter was super thin. It still tastes good, I added a tablespoon of agave because without it I thought it would taste like blueberry cornbread. Any suggestions to fix the texture, should I add more flour?

I used coconut flour when I made these, and the batter was really nice it wasn’t too thin. Came out really good!! I think next time I might add a little more blueberries and the juice of another lemon. I really like lemon, so for me I’d probably like it with a stronger lemon flavor. Love this recipe though!! I’ll definitely be making it again :)

I really, really wanted to like these, but like so many other comments it just wasn’t nearly as good as I hoped. Bland and spongy/wet. Think I’ll do like some of the other comments next time and make it using muffin tins. Might sub a mashed banana for 2 of the eggs to give it a little sweetness too.

I made this and I don’t know if it’s because of the almond flour I used that the texture came out spongy when it was all done. I just want to make sure that is how it is supposed to be like that. Thanks!

Ok, so I baked this last night and my kitchen smelled so good, cake started rising so beautifully that I couldn’t wait for it to come out of the oven for the taste test. This morning, I warmed up my slice and drizzle some maple on it…ah-mazing!!! Enjoyed every bite along with my coffee. My dad visited and he tried some, he loved it too #DadApproved 👨🏻‍🏫👌🏼🙂

VEGAN LOVERS!
After testing out a few recipes, I think I have found an egg replacer that works well with this recipe!! Instead of using 4 eggs, I mashed 2 bananas (to the point where they were quite liquid-y). I also used fresh blueberries because I found the frozen blueberries made the muffins a bit mushy. Lastly, instead of a pan, I used dark muffin tins and cooked them for 36 minutes. Once done baking, I let them sit out for a few minutes before taking them out.

Mine came out perfect and super tasty. Definitelt give this a try :)

****Disclaimer: I’m not a huge seeet lover, so I found these really great. BUT I know some people said that they added maple syrup to the batter to make the cake more sweet; I did not do this and don’t know how it would affect the vegan version of the recipe.

Turned out spongy and inedible, which is a HUGE bummer for the amount of work that went into getting the ingredients and making them!!! I had super high hopes and was really looking forward to heaven in a pan basically. Unforunately not. I will need to try again maybe with replacing eggs with bananas like suggested and doing muffins instead of the pan.

I swapped out blackberries for the blueberries since I had a ton after going berry picking. I was really worried with how liquidy it was that it wouldn’t cook all the way, but they came out great! The berries sunk to the bottom of the pan making it a bit juicy/moist on the bottom, but they are super delish with some maple syrup. Yum!